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Plum Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jacob Johnson
Hop Utilization: 98%
Calories: 204 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Friday July 15th 2022

Original Gravity:

1.063

Final Gravity:

1.006

ABV (standard):

7.5%

IBU (tinseth):

23.9

SRM (morey):

13.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	47.9%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	2.7%
0.50 lb	Flaked Rye0.5 lb Flaked Rye	36	2.8	2.7%
0.50 lb	Weyermann - Chocolate Rye0.5 lb Chocolate Rye	29.9	240	2.7%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	5.3%
7.28 lb	Plum7.28 lb Plum	4.95	0	38.8%
18.78 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Domestic Hallertau1.25 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	17.13	55.6%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	15 min	6.8	44.4%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	Domestic Hallertau (Pellet)		23.93	100%
2.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Coriander Seed	Spice	Boil	5 min.
4 g	Dried Lavender	Water Agt	Boil	5 min.
3 g	orange peel	Water Agt	Boil	5 min.
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
6 g	Salt	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 321 B cells required

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 321 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Quarter and freeze plums. Thaw and crush to puree. Pasteurize sous vide: bring to 160°F and hold for 15 min. Ice bath to 70°F, add 3.5g pectic enzyme, rest one hour. Add to fermenter in grain bag when krausen begins to subside.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-07-22 20:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Plum Saison

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